THE GOOD OIL MILL
AT YOUR HOME
Lentil soup is one of the comfort foods par excellence, a warm and nutritious first course, simple and healthy, ideal for warming us up on the coldest evenings or for a post-weekend “detox”.
With a drizzle of Bonamini extra virgin olive oil, some croutons flavored with our infused extra virgin olive oils such as Garlic oil, Rosemary oil or Oregano oil, the traditional lentil soup will conquer the palates, and hearts, of all diners. The perfect lentil minestrone recipe for when you don’t want to feel weighed down but at the same time enjoy a dish full of flavor and healthy ingredients!
Ingredients for 4 people
• 200g of boiled lentils
• 30g of celery, carrot and onion
• 2 very ripe tomatoes
• Parsley
• Bonamini Extra Virgin Olive Oil chosen from Santa Giustina, Vert De Vertes and PDO Veneto Valpolicella
• Bonamini Flavored Extra Virgin Oil with a choice of Garlic, Rosemary and Oregano
• Salt and pepper
Preparation
1. Chop the celery, carrots and onion and fry everything with the sprig of parsley and San Felice olive oil over a low heat.
2. Add the already boiled lentils, the two previously peeled ripe tomatoes and season with salt and pepper.
3. Add half a glass of boiling water and let everything cook for about 10 minutes.
4. In the meantime, cut some stale bread into medium-small pieces, drizzle them with the chosen flavored oil and bake at 180°C until golden.
5. Blend the mixture with the miniprimer, taking care to leave some whole lentils for a traditional lentil soup feeling.
6. Pour the lentil soup into a terracotta cocotte, for a rustic touch.
7. Finally, combine the toasted and flavored croutons with Bonamini extra virgin olive oil and finish the lentil soup recipe with a raw drizzle of extra virgin olive oil chosen from Santa Giustina, Vert de Vertes and PDO Veneto Valpolicella.
A tip for an ad hoc sauté for the perfect lentil soup
In fact, the ingredients for lentil minestrone are few, but for this very reason they must be of quality, carefully chosen and treated in the right way.
First of all, the preparation of a good stir-fry is essential for the success of our traditional lentil soup, this will in fact be one of the elements that will give that extra edge to the preparation of this dish. So here is some advice for you to avoid making mistakes when creating the famous simple lentil soup:
• Fresh celery, carrots and onion are essential for an ad hoc sauté (to flavor everything more, add garlic, time, sage, rosemary to taste)
• The vegetables for sautéing our lentil soup must be cut strictly by hand, not with a mixer, as the centrifugal heat could alter their organoleptic properties
• Make sure to cut everything into even pieces, which are more or less the same size, so as to obtain uniform cooking.
• When making a sauté for lentil soup, it is best to use a non-stick pan, made of copper or earthenware, as long as they spread the heat evenly, avoiding burning the mixture.
Let’s get to the heart of our topic to talk about the base of our sauté, which requires a separate discussion. For the lentil soup, only extra virgin olive oil is used, whose high smoke point allows all the vegetables to be perfectly browned and gives that extra touch of flavor starting right from the beginning of the preparation.
We have decided to offer a selection of three of our most loved extra virgin olive oils: Santa Giustina, a fragrant olive oil of fresh fruit, with an aromatic and strong flavour, produced with perfectly ripe olives; the Vert de Vertes, an extra virgin olive oil that comes from the best selection of only green olives, to give a sensation of freshness and marked intensity; finally, it is impossible to forget to include our flagship, the PDO Veneto Valpolicella, an elegant extra virgin olive oil, finely fruity but capable of releasing all its potential when paired with dishes such as our traditional lentil soup .
